In terms of sustainability, it is advisable not to throw away vegetable waste without exception. Because stems and bowls are often still suitable for further use.
Carrot greens, for example, contain many vitamins and nutrients – and are therefore far too good to throw in the bin. You can also use it to make a delicious green pesto.
More than waste: carrot greens are healthy and versatile
The greens of the carrots are usually removed directly and then, at best, end up in the rabbit hutch. However, the valuable calcium in the carrot greens can be put to better use.
For example, you can use it to conjure up a delicious, creamy green pesto. You can also enrich a salad with the green of the carrots.
Basically, the rule of thumb is: You can use carrot greens wherever parsley would taste good.
Ingredients for homemade carrot green pesto
When preparing, make sure that you only use the green of organic carrots. Otherwise, pesticide residues on the vegetables could be a problem.
- Carrot greens from a bunch of carrots
- 100ml olive oil
- 3 tbsp cashew or pine nuts
- ½ garlic clove
- 50g grated Parmesan
- Salt pepper
preparation
Carrot Green Pesto is easy to make. All you need besides the ingredients is a stand mixer or powerful hand blender.
- First you should wash the carrot greens thoroughly, dry them and then cut them into small pieces.
- Then the greens go into the blender with half a clove of garlic, nuts and olive oil and are chopped up.
- You don’t have to mix the grated parmesan with it, just stir it in afterwards.
- Finally, season with salt and pepper and you’re done.
